cream Varieties: Creams vary according
to the amount of butterfat they have. Lightest of all is half
& half, which is half milk, half cream and weighs in with a
butterfat content between 10.5 - 18%. It can't be whipped, but it's
nice with coffee, or on cereal. Light cream
= coffee cream = table creamis richer at 18 - 30% fat, but it
still can't be whipped. Light whipping
cream = whipping cream(with a butterfat content of 30 - 36%) and
heavy
cream = heavy whipping cream(with at least 36% fat) are heavy
enough to whip, and aren't as prone as lower-fat creams to curdling in
sauces. The higher the butterfat content, the less beating is required
to get whipped cream. Europeans go for even heavier creams, like
double
cream (with a butterfat content of 42%), extra-thick double cream,
and clotted cream = Devonshire cream,
which is often spread like butter over scones. Look for clotted cream in
large supermarkets, but (perhaps luckily) the double creams are very hard
to find. You can buy ultra-pasteurized versions of these creams,
but they tend to have a burnt milk taste and don't whip as well. Substitutes:
evaporated milk (This is lower in fat, and it's hard to whip. It
also has a slight burnt milk taste.) OR yogurt (This tends to curdle in hot
sauces or soups, but it works well in cold soups.)

double cream (42% fat) Notes: This
isn't available in the United States. Substitutes: heavy
cream (this has a butterfat content of at least 36%) OR créme fraîche (as a
dessert topping) OR egg custard (as a dessert topping)

evaporated milk = condensed milk = concentrated milk
Notes: This is sold in cans, and comes either whole or nonfat.
Don't confuse it with sweetened condensed
milk, which has lots of sugar
and is not a good substitute. While evaporated milk is sometimes called
condensed milk, most recipes that call for condensed milk are referring to sweetened condensed milk. Evaporated milk
is sold with varying amounts of butterfat, ranging from whole evaporated
milk with about 8% to skim evaporated milk with about 0.5%. To reconstitute evaporated
milk, combine it with an equal amount of water. Substitutes: half & half OR milnot (available in Britain; whips better than
evaporated milk) OR cream (higher in fat, but works well in pumpkin pies)
See also:
milk

goat's milk Varieties: This comes with varying
percentages of butterfat. You can buy it fresh, or as powdered milk,
canned evaporated milk, or UHT milk packed in aseptic containers. Fresh
is best for drinking and delicate desserts, the other kinds pick up an
unpleasant caramelized flavor when they're heated for packaging.
Substitutes: cow's milk (This is less expensive
and milder-tasting, but harder to digest than goat's milk.) OR oat milk
(This is more expensive and less nutritious, but a good all-purpose substitute
for milk in cooking. This is a good choice for vegetarians who object to the animal
exploitation involved in the production of goat's or cow's milk.) OR buttermilk
(Especially good in pancakes or waffles. If using in baked goods, 1C milk
= 1 C buttermilk - 2 teaspoons baking powder + 1/2 teaspoon baking soda)
OR soy milk (This is more expensive and, unless fortified, less nutritious
than goat's milk. It has a nutty flavor and turns beige when cooked. It
works well in most baked goods, but it's a risky substitute in savory dishes.)
OR rice milk (This is more expensive and, unless fortified, less nutritious.
It's great for making desserts, but it's too sweet for savory dishes) OR
almond milk (This is also more expensive and, unless fortified, less nutritious.
It's very sweet, so use it in desserts only) OR water (This makes eggs creamier
in scrambled eggs and gives breads a coarser texture and a lighter crust.)

heavy cream = heavy whipping cream (at least
36% fat) Substitutes: creme fraiche (for making cream
sauces) OR 1 C heavy cream = ¾ C milk + 1/3 C butter (will not whip)
OR light cream (will not whip) OR evaporated milk (especially in cream
sauces) OR milk (will not whip; makes cream sauces much less flavorful)
OR blend equal parts milk and cottage cheese (Warning: Substituting light
cream or milk for heavy cream lowers the amount of fat in a dish, but it
makes ice cream and sauces less rich and creamy.) OR pureed cottage cheese
OR pureed ricotta cheese OR silken tofu (especially for ice cream--for
directions, see the Tofu
Ice Cream recipe posted by Veggie Unite!) Notes:
Unlike
heavy cream, lower-fat substitutes like half-and-half and evaporated milk
tend to "break" or curdle when added to sauces. To prevent this from happening,
heat the sauce over low or medium heat, or reduce the cream substitute
before adding it to the sauce. Don't let the sauce boil. Cream sauces
made with lower-fat cream substitutes also tend to have less body; to correct
for that, consider adding 1 tablespoon flour or 2 teaspoons cornstarch
to the sauce for every cup of evaporated milk substituted. Stir the thickener
into a paste first to prevent lumps. Ultra-pasteurized whipping cream
is harder to whip and has some unpleasant flavor notes.

light cream = coffee cream = table cream
(18
- 30% fat) Substitutes: evaporated milk OR half and
half OR 1 C = 7/8 C milk + 3 tablespoons butter OR blend equal parts milk
and cottage cheese Notes: Unlike heavy cream,
lower-fat substitutes like light cream, half-and-half, and evaporated milk tend to "break"
or curdle when added to sauces. To prevent this from happening, heat the
sauce over low or medium heat, or reduce the cream substitute before adding
it to the sauce. Don't let the sauce boil. Cream sauces made
with lower-fat cream substitutes also tend to have less body; to correct
for that, consider adding 1 tablespoon flour or 2 teaspoons cornstarch
to the sauce for every cup of evaporated milk substituted. Stir the thickener
into a paste first to prevent lumps.

light whipping cream = whipping cream
(30
- 36% fat) Substitutes: heavy whipping cream OR evaporated
milk Notes: Unlike heavy cream or whipping
cream, lower-fat substitutes like half-and-half and evaporated milk tend
to "break" or curdle when added to sauces. To prevent this from happening,
heat the sauce over low or medium heat, or reduce the cream substitute
before adding it to the sauce. Don't let the sauce boil. Cream sauces
made with lower-fat cream substitutes also tend to have less body; to correct
for that, consider adding 1 tablespoon flour or 2 teaspoons cornstarch
to the sauce for every cup of evaporated milk substituted. Stir the thickener
into a paste first to prevent lumps.

milk = cow's milk Varieties: skim
milk = nonfat milk (0.5% fat), low-fat milk (2% fat), and whole
milk (3.5% fat). You can buy it fresh, or as powdered
milk, canned evaporated milk, or UHT
milk packed in aseptic containers. Fresh is best for drinking and delicate
desserts, the other kinds pick up an unpleasant caramelized flavor when
they're heated for packaging. Acidophilus milk tastes much the same
as ordinary milk, but it includes the beneficial acidophilus bacteria that
are destroyed during pasteurization.

Substitutes:
goat's milk (This is easier to digest that cow's milk. Fresh goat's
milk is a good all-purpose substitute for cow's milk, but non-refrigerated
forms have an unpleasant tangy, barnyard flavor that overpowers subtly-flavored
dishes.) OR oat milk (This is more expensive and less nutritious, but a
good all-purpose substitute for milk in cooking. A good choice for vegetarians
who object to the animal exploitation involved in the production of cow's
or goat's milk.) OR buttermilk (This is especially good in pancakes or
waffles. If using in a baked good, 1C milk = 1 C buttermilk - 2 teaspoons
baking powder + 1/2 teaspoon baking soda) OR soy milk (This is more expensive
and (unless fortified) less nutritious than ordinary milk. It has a nutty
flavor and turns beige when cooked. It works well in most baked goods,
but it's a risky substitute in savory dishes.) OR rice milk (This is more
expensive and, unless fortified, less nutritious. It's great for making
desserts, but it's too sweet for savory dishes) OR almond milk (This also
is more expensive and, unless fortified, less nutritious. It's very sweet;
use it in desserts only) OR water (makes eggs creamier in scrambled
eggs, gives breads a coarser texture and a lighter crust) OR (in baked
goods) sour cream (This makes baked goods more tender and moist. For each
cup of milk you replace, subtract one teaspoon of baking powder and up
to three tablespoons of fat from the recipe and add one cup of sour cream
plus 1/2 teaspoon of baking soda.)

milnot Shopping hints: This is easier to find
in Great Britain than in the United States. Substitutes: evaporated
milk (This doesn't whip as well as milnot. To compensate for this,
make sure the milk, beaters, and bowl are all very cold before whipping.)

raw milk = real milk = fresh milk A few
decades ago, the cream in milk would rise to the top and a glass of milk
sitting on the counter would gradually turn sour. No more. Most
commercial milk today is homogenized so that the fat is broken into small
particles which remain suspended in the milk, and pasteurized to kill
bacteria, including the friendly varieties that gave milk a sour tang. Raw milk
isn't pasteurized; producers instead keep their cows and dairies clean in
order to reduce the risk of bacterial contamination. Some people insist
raw milk is more healthful than commercial milk since it contains active
enzymes that help with digestion and absorption of nutrients. Many
cheesemakers prefer it since pasteurization diminishes the cheese's flavor
potential and homogenization gives it a waxy texture. Unfortunately,
it's illegal to sell raw milk in many states. Substitutes:
Nonfat milk mixed with whipping cream (When making cheese, this corrects the
texture problem resulting from homogenization.) OR powdered lowfat milk mixed
with whipping cream (Also corrects texture problem when making cheese.) OR
acidophilis milk (Friendly bacteria is reintroduced into this milk after
pasteurization.)

Substitutes: With chilled beaters
and a chilled bowl, whip 12 ounces of very well-chilled evaporated milk
and serve immediately. If you wish, add up to 2 tablespoons chilled lemon
juice to milk before beating. (This substitute doesn't taste as rich, but
is lower in fat and calories.) OR pressurized whipped cream topping (more
convenient, but it's more expensive and doesn't taste as good) OR frozen
yogurt (lower in fat) OR well-drained vanilla yogurt (lower in fat) OR
(as topping for hot chocolate) marshmallows (lower in fat) OR nondairy
whipped cream substitute (Check the labels. A popular brand of this is
very high in saturated fat.) Links: See the
Recipesource.com posting for Mock
Whipped Cream.